Maker: Devin Thomas (click to see more by this maker)Item num: 89771*** This is handmade and one-of-a-kind ***Blade length: 8.25 in.Total length: 14.30 in.Blade width: 1.85 in.Blade thickness: 0.12 in.Item weight: 5.95 oz.Blade: Distal tapered san mai blade with a 52100 carbon steel core and stainless herringbone damascus sidesHandle: Presentation grade black ash burl with a paper micarta ferruleDescription: Devin Thomas is probably best known for his exquisite damascus steel -- what is less well known is that he is also an exceptional knifemaker that specializes in chef's knives. When he combines his artistry with damascus with his skill at making kitchen knives, the results are truly exceptional!
The European chef's knife (known as a gyuto in Japan) is well suited for use as a general purpose chef's knife -- from chopping, to slicing and dicing, the chef's knife is a great choice. The long blade is needed for the sawing motion required to cut meat and vegetables and the slim profile keeps the weight low and the balance right.
The san mai style blade combines stainless damascus sides with an ultra-high performance 52100 carbon steel central core. Many knifemakers and users feel that 52100 is among the best, if not the best, steel used to make knives. The carbon steel blade will have exceptional edge holding, even under heavy use, though carbon steel knives do require slightly more care. We recommend using camellia oil after use to avoid rust. By combining 52100 with stainless damascus sides, Devin not only creates an extremely dramatic knife, but he also makes the knife much easier to care for. A distal taper ensures optimal balance.
The octagonal handle combines presentation grade black ash burl with jet black micarta. The black micarta nicely complements the dark tones in the black ash burl.
Exceptional work throughout!Availability: Not currently available